Pork Loin Roast:
- 1 – 6 pound pork loin roast, see note
- 2 Tablespoons avocado or olive oil
- 2 large onions, 2 1/2 pounds
- 1 cup cranberries, fresh or frozen, 3.5 ounces
Honey Mustard Thyme Glaze:
- 2 Tablespoons honey
- 1/4 cup Dijon mustard
- 1 Teaspoon fresh thyme, stems removed and minced
- 1/2 Teaspoon sea salt, or to taste
- 1/4 Teaspoon freshly ground black pepper
White Wine Sauce:
- 1 Tablespoon tapioca starch
- 1 cup dry white wine, or good quality chicken stock
- Preheat the oven to 325ºF.
- Place a large skillet over medium-high heat, I used a 6-qt stainless steel pan which you can actually make the whole dish in if you don’t want to put it in a serving dish. When the pan is hot but not quite smoking, add the oil and brown the roast on each side, this will take about 8 minutes. When the roast is browned, remove it from the pan and place it into a large (5qt) baking dish.
- While the roast is browning cut up the onions by slicing off both ends and peeling away the tough outer layer. Slice the onions in half from the top to the bottom and lay each half flat side down on a cutting board, then cut across the rounded tops into 1/4″ thick half moon slices.
- After the roast has been removed from the pan, add the prepared onions along with 2 Tablespoons of water. This helps to loosen the browned bits on the bottom of the pan, and prevent them from burning.
- Sauté the onions until golden with browned edges, then place them into the baking dish around the browned pork roast, and sprinkle the cranberries over the top of the onions.
- Make the glaze by melting the honey in a small saucepan over low heat and whisking in the rest of the ingredients. Brush all the glaze over the roast.
- For the white wine sauce, whisk a small amount of wine into the tapioca until it’s completely dissolved with no lumps. Add the rest of the white wine and stir to combine. Pour the white wine sauce over the cranberries and onions (but not over the roast, you want the glaze to stay intact).
- Place the roast in the preheated oven and roast for about 1 1/2 hours to 1 3/4 hours, or until the internal temperature of the roast is 145º-150ºF when the pork is completely cooked.
- Remove the roast from the oven and serve with your choice of side dishes.
For the pork loin roast, it’s much better if you have a roast that has been tied because it keeps the roast in a round shape which cooks more evenly. I used a roast that was actually 2 pork loins tied together. You can also cut this recipe in half and use only a single tied pork loin if you’re not serving a crowd, but you’ll want to check it much sooner because it will cook quite a bit faster.
I like to use a sturdy pair of tongs for turning the roast during the browning process, it’s so much easier than trying to flip a heavy roast with spatulas.
You can completely prep this dish ahead leaving the glaze off. When your’e ready to cook the pork, brush it with the glaze and roast.
Any white wine will work for this recipe as long as it’s not a sweet dessert wine.